Smoked Salmon, Dill and Lemon Pasta

27 Mar

After a busy weekend of work and housework (the excitement never ends around here), a simple Sunday night dinner was the only thing that was going to emerge from this kitchen. Since there is still snow on the ground (*gag*), a summery light dinner sounded perfect. Fake it till you make it…..

This pasta is a delicious, simple way to get a fresh and light summery dish without a whole lot of work.

(Please excuse my photos, I am a work in progress on the photography front – my sister has offered to help and I think I’ll be taking her up on that.)

This dish will serve 4.


8 clusters of fresh fettucine (I like the fresh kind that have not been dried)

1/4 cup olive oil

3 large lemons

3 shallots (I used relatively small shallots – so depending on size, you may only need two)

1/4 cup capers

10 grinds on your pepper mill

a pinch of salt

1 cup of fresh dill chopped

a large package of smoked salmon, sliced into 1/2 inch slices.

Get a pot of water boiling for your pasta. While it’s coming to a boil half your shallots lengthwise and slice. Roughly chop your capers.

Heat a large sauce pan (large enough to hold all your cooked pasta b/c you will be transferring it to this pan once it is cooked) at medium heat. Add your olive oil. Once it has had a chance to heat up add your shallots. Saute for about 5 minutes until the shallots have softened.

Add in your chopped capers. Add the juice of three large lemons*.Add the pepper. Mix all together with a wooden spoon. Allow it to heat through but do not get it boiling.

Transfer your cooked pasta straight from the pot to the sauce pan with tongs. It doesn’t matter if some of the pasta water transfers with your pasta, it will help to loosen the sauce. Toss the pasta with the sauce and turn off the burner.

Add your chopped dill (instead of pre-chopping, to save time, I usually just stand above the pan with scissors and chop away). Then add your salmon and toss together.

I swear it looks nicer in person…..(my photography leaves a lot to be desired).

Enjoy with a simple green salad, or crusty bread.

From start to finish this only takes about 20 minutes (especially if you use the fresh pasta since it cooks so much faster).

While there is snow on the ground out there, it’s all summer in here. I’m now off to google “how to not be the world’s worst food photographer”.

Lemon Tip*I find that the easiest way to juice a lemon it to roll it under your palm a few times before slicing it in half. This allows for some of the little bead thingys (yes, technical term) that hold all the juices to break. This gets things moving for ya. It makes for an easier squeezing experience. Same thing for limes!

2 Responses to “Smoked Salmon, Dill and Lemon Pasta”

  1. bobby flay March 31, 2011 at 12:57 pm #

    I’ve never developed a taste for smoked salmon. What do you think about substituting fresh prawns?

    • akitchenincabbagetown March 31, 2011 at 1:13 pm #

      Absolutely! I would just toss them in the pan with the sauce and cook them until tehy are no longer pink (or just used pre-cooked ones) right before you add the pasta!

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